If you love chocolate cake, this recipe is for you! This cake takes little to no effort to make. Feel free to leave out the candy, or substitute chocolate chips....you won't be dissapointed. This cake should only be made on special occassions because you might form a serious addiction to it!

Here is a recipe for a really rich chocolate cake, which is reasonably low cal (215 per slice) because the grated beets in the cake reduce the amount of fat you need and because I've substituted xylitol for sugar - it tastes just as good, but has half the calories. This is a dense, moist, really chocolatey cake - you might want to reduce some of the chocolate if you prefer a milder taste. I have also left off the frosting and just sprinkled with powdered sugar instead - it's such a rich cake, I don't think you need frosting on it - and obviously that will up the calories as well.Submitted by: EWILLOU1

This cake is very easy to make. You can cut calories by replacing sugar with a substitute.I haven't tried any of those, so I am unsure of the results.After you make this for a birthday or special occation, step away from the cake.Submitted by: MYODIE

this cake is not calorie free!! It is for special occasions and depending on how small you cut it 16 serv. gives you 435 cal. Fresh raspberries is also very nice on it. I have also thickened Chambord and poured over top with the raspberries.Submitted by: BARBXYZ5

I got this off of Care 2 and it was inspired by the Classic Zucchini Cookbook by Nancy C Ralston, May nor Jordan and Andrea Chesman (storey Books. 2002).I have changed this to be more in tune with this site.I have added Whole Wheat Pastry flour instead of unbleached. I also added walnuts.Submitted by: JENNANIDANU1

When it comes to chocolate, there is no substitute. The darker the better, for me. So many diets and healthy cookbooks claim that you can have cake, eat chocolate, etc. They they give you a tiny sliver of cake made with sugar substitutes, little chocolate, and no flavor. Chocolate-coated cardboard would be more appealing. Here, we've created a satisfying dark chocolate dessert that could be on the menu at any restaurant.

My inspiration for this recipe was devil's food cake. I wanted to combine the rich chocolate of that cake with the lightness of an angel food cake. I think I succeeded. It's devilishly angelic, if that's possible.

My chef's tip here is this: Don't be afraid of taking help where and when you need it. You could make an angel food cake from scratch, or you could use a box, as I have here.

Even the glaze is low in fat and calories, but high in flavor. I like to serve it with fresh fruit, especially raspberries or strawberries.

this cake helps my chocolate craving while giving me a little something more than a candy bar. I don't do frosting on this like the rest of the family as it adds to the calories but a little treat once in a while is not so bad.Submitted by: TAMARASART